Stuffed Zucchini Boats

These stuffed zucchini boats are a delicious and nutritious way to enjoy a variety of vegetables. Filled with a savory mix of onion, carrot, potato, and cheese, and seasoned with Italian herbs and smoked paprika, they make a perfect meal or side dish.

Ingredients:

For the Zucchini:

• Zucchini: 2
• Vegetable oil: for greasing
• Salt
• Italian herbs
• Smoked paprika
• Pepper mixture

For the Filling:

• Onion: 1 medium, chopped
• Carrot: 1, grated
• Potato: 1, grated
• Zucchini pulp: from the 2 zucchini, chopped
• Salt
• Pepper mixture
• Garlic: 1 clove, minced
• Cheese: 150 grams, grated (divided)

Instructions:

Prepare the Zucchini:

1. Preheat Oven:
   • Preheat your oven to 200°C (400°F).
2. Hollow Out Zucchini:
   • Cut the zucchini in half lengthwise and scoop out the insides, leaving about a 1/4-inch-thick shell. Reserve the pulp for the filling.
3. Season and Bake:
   • Brush the zucchini shells with vegetable oil.
   • Sprinkle with salt, Italian herbs, smoked paprika, and pepper mixture.
   • Place the zucchini on a baking sheet and bake in the preheated oven for 15 minutes.

Prepare the Filling:

1. Sauté Vegetables:
   • In a large skillet, heat a bit of vegetable oil over medium heat.
   • Add the chopped onion, grated carrot, grated potato, and chopped zucchini pulp.
   • Sauté for 2-3 minutes until the vegetables start to soften.
2. Season and Add Garlic:
   • Season with salt and pepper mixture.
   • Add the minced garlic and cook for another minute.
3. Add Cheese:
   • Remove from heat and stir in 100 grams of grated cheese.

Assemble and Bake:

1. Fill Zucchini:
   • Spoon the vegetable and cheese mixture into the pre-baked zucchini shells.
2. Top with Cheese:
   • Sprinkle the remaining 50 grams of cheese evenly over the filled zucchini.
3. Bake Again:
   • Return the zucchini to the oven and bake for another 15 minutes, or until the cheese is melted and golden brown.

Serving Suggestions:

• Serve these stuffed zucchini boats as a main dish with a side salad.
• They also make a great side dish for grilled meats or fish.

Cooking Tips:

• Make sure to scoop out enough of the zucchini flesh to create ample space for the filling while keeping the shell sturdy.
• For added flavor, try adding some chopped bell pepper or mushrooms to the filling.

Nutritional Benefits:

• High in Vitamins: Zucchini, carrots, and potatoes are rich in vitamins A and C.
• Protein-Rich: The cheese provides a good source of protein.
• Low Carb: This dish is relatively low in carbohydrates, making it a healthy option.

Dietary Information:

• Vegetarian: This dish is suitable for vegetarians.
• Gluten-Free Option: Ensure all seasonings and ingredients are gluten-free.
• Low Carb: Ideal for a low-carb diet.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven at 180°C (350°F) until warmed through.

Why You’ll Love This Recipe:

• Flavorful: A delicious blend of seasoned vegetables and melted cheese.
• Healthy: Packed with nutrients and low in carbs.
• Easy to Make: Simple steps with readily available ingredients.

Conclusion:

These stuffed zucchini boats are a fantastic way to enjoy a variety of vegetables in a delicious and satisfying dish. Perfect as a meal or a side, they are sure to become a favorite. Try them out and share your thoughts in the comments. Bon appétit, friends!